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Recipe by Alanna Taylor-Tobin
The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that Alanna creates in her San Francisco kitchen. Most are based around seasonal produce, with whole grains and flours, eggs and dairy from happy animals, excellent chocolate, and the occasional tipple playing back-up roles.
Learn MoreGolden Curry Ghee Popcorn
Popcorn parties are the best parties, especially when made with Organic Valley Ghee! Ghee is the ideal fat for making stovetop popcorn because it has all of the rich, nutty flavor of browned butter, but none of the milk solids. This gives it a higher smoke point than most cooking oils, and keeps it friendly for the lactose-intolerant, too.
5 MIN PREP
5 MIN COOK
10 MIN TOTAL
2 servings
Ingredients
¼ cup popcorn kernels
2 tablespoons nutritional yeast
½ teaspoon curry powder (more to taste)
⅛ teaspoon turmeric
⅛ teaspoon garlic granules
⅛ teaspoon fine sea salt (if needed to taste)
Directions
Heat 1/2 tablespoon ghee with a few popcorn kernels in large pot on stovetop on medium heat. Once they pop, add remaining kernels and shake pan occasionally until popcorn starts to pop; about 4 minutes. When the kernels stop popping, remove from stove and transfer to a large bowl.
Melt remaining 1½ tablespoons ghee. Drizzle popped popcorn with the melted ghee and spices and toss well to coat.
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Product used in this recipe
